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Aug 3, 2006 07:02 PM

I Heart Condiments

I love condiments. Long before I stopped eating meat, I would have been happy eating a bun with mustard, ketchup, relish (all the variations) and tomatoes and pickles. I love all chutneys, pickles, olives, hot sauces, tamarind sauces, vinegars, etc. When I eat popcorn I sometimes add vinegar, sometimes hot sauce and butter, sometimes a dip of mayo and ketchup and hot sauce, and sometimes white sugar with some drops of sarachi hot sauce. When we were kids, my sister and I used to have a competition to see who could make the strangest dip for our french fries (although vinegar and ketchup mixed is still the best).
Am I the only condiment crazy one?
Any suggestions of new things to try and with?

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  1. With your enthusiasm for condiments, what are some of the better condiments you would suggest and maybe the manufacturuer if you remember. What do you buy frequently?

    1. I'm the Emelda Marcos of condiments. It's a sickness. Condiments take up three entire refrigerator shelves and most of the door (exceptions there being a carton each of juice, milk, and reddi-egg.)

      I have to clean out once every 6 months and start fresh, but it doesn't take long and they're taking over again.

      I can't be the only one who does this, surely....?

      1 Reply
      1. re: toodie jane

        I might just beat you on this. I have a large turn-type thing on the top shelf of the fridge to accomodate my, umm, fetish.

        The bf calls me condi - not in the insulting way.

      2. Just had a conversation with the mother of some Japanese childhood friends. They used to mix soy sauce, catsup, mustard to serve with hot dogs. It's salty, sweet, sour and really good.

        1. When I met my wife 15 years ago I, too, was in the "condiment sandwiches" phase. Here are a couple of favourites:

          -Toasted Jewish rye with mayo, dijon mustard, thinly sliced kalamata olives, Jamaican scotch bonnet pepper sauce and a touch of sweet relish

          -Crispy toasted pita bread with a spread of Yucateco green hot sauce and mayo, covered with thin slices of caperberries.

          1. Stonewall Kitchens makes a sundried tomato and black olive relish and provided a recipe for quesadilos. It was something like pita bread spread with cream cheese, sprinkled with another kind of cheese and sort of drizzled with the relish. Can be grilled or broiled. Cut in wedges to serve.
            I don't think there's a mustard I don't like. I usually have 5 or 6 varieties at all times. Relishes are my second choice. I always add some kind of relish to cheese sandwiches. I'm glad my husband started eating buffalo burgers on his low-fat diet instead of turkey burgers. I put anything on turkey burgers except ketchup. A sweet salsa usually. It is impossible for me to settle on a favorite barbecue sauce, salad dressing, relish, etc. There's a home party plan called Megan's Pantry that will be very successful because of people like me. The people who set out dip, relish and jam samples at fairs probably hate to see me coming until I finally decide which ones to buy.